Chicken Artichoke Pasta

This creamy chicken artichoke pasta is perfect for weeknights! The chicken and artichokes are cooked until tender, and tossed with a creamy tomato sauce. Use fettuccine or your favorite pasta here!

📝 Ingredients

• 3/4 pound fettuccine pasta (or your favorite pasta)
• 2 medium boneless chicken breasts (diced into bite-sized cubes)
• 1 teaspoon Italian seasoning
• Salt and pepper
• Olive oil
• 1 (12-ounce) jar artichoke hearts in water (drained and quartered)
• 4 cloves garlic, minced
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• 1/2 to 3/4 cup heavy cream (plus more to taste)
• 1/2 teaspoon granulated sugar (plus more to taste)
• 1 cup chopped baby spinach leaves (packed)
• Parmesan cheese for garnish

👨‍🍳 Instructions

1. 1Cook pasta according to package directions until al dente. Drain and set aside. Run through cold water to stop the cooking process.
2. 2Season the cubed chicken with a few drizzles of olive oil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper.
3. 3In a large skillet, heat a few drizzles of olive oil over medium heat. Add the chicken and cook until golden brown and fully cooked through in the center, about 5 to 6 minutes. Add the artichoke hearts and sauté for another 2 minutes. Transfer to a plate and set aside.
4. 4Add a few more drizzles of oil and sauté garlic for 1 minute until fragrant. Add the crushed tomatoes and chopped basil, and bring to a light simmer for about 2 minutes.
5. 5Next, add heavy cream. Bring to a light simmer. Season with salt and pepper to taste. Then, stir in the granulated sugar to reduce the acidity of the tomatoes, adjusting to taste.
6. 6Add the chicken and artichokes back, along with the cooked fettuccine and spinach. Toss everything until combined and coated in the creamy sauce.
7. 7Garnish with basil and plenty of parmesan cheese. Enjoy!